Ingredients
Scale
- 1 1/2 cups dry Calrose Sushi Rice
- 2 cups water
- 1/4 cup seasoned rice vinegar
- 8 oz imitation crab, chopped
- 1/2 cup diced English cucumber
- 1 large avocado, sliced
- Nori sheets (for garnish)
- Black and toasted sesame seeds (for garnish)
- Low-sodium soy sauce (for serving)
- 1/4 cup Japanese mayonnaise
- 2 teaspoons sriracha
Instructions
- Rinse the sushi rice in a mesh sifter until water runs clear. Cook rice with 2 cups of water in a rice cooker.
- Once cooked, transfer the rice to a rimmed baking sheet and mix in seasoned rice vinegar using a rice paddle. Let cool completely.
- In a mixing bowl, combine Japanese mayonnaise and sriracha to create spicy mayo.
- Prepare the toppings: chop imitation crab, dice cucumber, and break nori sheets into small pieces.
- Assemble the bowls by layering cooled sushi rice with imitation crab, cucumber, avocado slices, and drizzling spicy mayo on top. Garnish with nori pieces and sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 485
- Sugar: 3g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 20mg